California Chili

I break the prep up into steps


  • Trim, chop and refrigerate the beef (step 1)


  • Simmer tomatoes, onions, and celery (step 2)


  • Sauté the onion, pepper, and garlic (step 3). 


1 large can of tomatoes or 4 medium tomatoes, peeled and coarsely chopped
1½ cups water
1 large onion, chopped
2 stalks celery, chopped
½ teaspoon salt
½ teaspoon pepper
1 medium onion, chopped
1 green pepper, seeded and chopped
2 cloves garlic, crushed
4 tablespoons bacon drippings
3 pounds chuck roast, trimmed or similar cut of beef

1 tablespoon flour
5 tablespoons chili powder  (Spice Island brand)
2 bay leaves
1 tablespoon salt
1 tablespoon brown sugar
1 tablespoon dried oregano
1 tablespoon red wine vinegar
1 cup pitted ripe olives, coarsely chopped
1 cup Monterey Jack cheese, grated  



Hummingbirds Galore

  1. Cut into beef into ¼-inch cubes. (You will probably trim ¼-½ pound of fat away)
  2. Simmer the tomatoes, water, 1 large onion, celery, salt and pepper for one hour in all – 30 minutes covered and another 30 minutes uncovered
  3. In a large Dutch oven, sauté the medium onion, green pepper, and garlic in the bacon drippings for 3—5 minutes over moderate heat.
  4. With a slotted spoon remove the vegetables from the pan and set aside.
  5. Add the meat and brown over moderate—high heat for 5—8 minutes.
  6.   Add more oil if necessary.
  7. Add the flour to the browned meat.
  8. Simmer 2 minutes.
  9. Add vegetable mixture, spices, and vinegar.
  10. Add tomato sauce.
  11. Cover and simmer 2 hours.
  12. Add olives and cheese and simmer an additional 45 minutes.  Remove bay leaves.


Serve with:   Chopped onions,   Avocado slices,   Sour Cream, Tortilla chips